-
公开(公告)号：US4774099A
公开(公告)日：1988-09-27
申请号：US869157
申请日：1986-05-30
CPC分类号： A21D10/005 , A21D2/188 , Y10S426/804
摘要： The present invention relates to improved baked goods, and in particular brownies, which contain an absorbent edible fiber. Improvements have been noted in the areas of chocolate flavor display, texture, tolerance to underbaking, height and moisture retention. The baked goods are made from a mix which comprises from about 0.1% to about 10% cellulosic fiber, from about 45% to about 65% sugar, from about 15% to about 35% flour, from about 3% to about 18% shortening, from about 0% to about 12% cocoa, and from about 0% to about 4% starch, the balance being conventional baked good additives. The finished baked goods comprise from about 68% to about 93% of the mix, from about 0.5% to about 6% egg solids, from about 0% to about 16% oil, and from about 5% to about 20% water.
摘要翻译： 本发明涉及改良的烘焙食品，特别是含有吸收性食用纤维的布朗尼。 在巧克力风味显示，质地，耐低温，高度和保湿性方面已经注意到了改进。 烘焙食品由混合物制成，其包含约0.1％至约10％的纤维素纤维，约45％至约65％的糖，约15％至约35％的面粉，约3％至约18％的起酥油 ，约0％至约12％的可可，和约0％至约4％的淀粉，余量为常规烘烤的良好添加剂。 完成的烘焙食品包括约68％至约93％的混合物，约0.5％至约6％的卵固体，约0％至约16％的油和约5％至约20％的水。
-
公开(公告)号：US4865863A
公开(公告)日：1989-09-12
申请号：US112014
申请日：1987-10-20
申请人： Robert L. Prosise , David A. Volker
发明人： Robert L. Prosise , David A. Volker
CPC分类号： A21D2/36 , A23L13/426 , A23L33/22 , Y10S426/804
摘要： This invention is a process for rendering an edible fiber more easily hydratable for addition to food products. Edible fiber is co-milled in a multi-impact mill with sugar and optionally flour and starch. This co-milling improves the dispersion and the water absorbing rate of the fiber when it is added to food. The addition of fiber allows more water to be held, resulting in better and moister tasting food products. The invention also comprises the fiber product made according of this process.
摘要翻译： 本发明是一种使食用纤维更容易水合以加入食品的方法。 食用纤维在多重冲击式研磨机中与糖和任选的面粉和淀粉共同研磨。 这种共研磨提高纤维在添加到食品中时的分散性和吸水率。 添加纤维可以保持更多的水，从而更好地品尝食品。 本发明还包括根据该方法制备的纤维制品。
-
公开(公告)号：US5607715A
公开(公告)日：1997-03-04
申请号：US406608
申请日：1995-03-20
摘要： Disclosed are flavored oils for use in deep frying, stir-frying and marinating, which when heated, exhibit reduced aroma. The flavored oils consist essentially of an edible oil, a flavoring agent and a polyethylene sorbitan monoester.
摘要翻译： 公开了用于油炸，炒和腌制的风味油，当加热时，其表现出降低的香味。 调味油基本上由食用油，调味剂和聚乙烯脱水山梨糖醇单酯组成。
-
公开(公告)号：US4612203A
公开(公告)日：1986-09-16
申请号：US666706
申请日：1984-10-31
CPC分类号： A23L23/00 , Y10S426/802
摘要： This invention relates to acidified sauce products, specifically, to products containing textured protein or analog simulating loose, cooked ground meat. This invention further relates to an acidification process for the preparation of such products. This acidification process minimizes the necessary pH equilibration time and generates a shelf-stable product with optimum texture and flavor, and low fat content.
摘要翻译： 本发明涉及酸化调味酱产品，特别涉及含有纹理蛋白质的产品或模拟松散熟熟肉类的模拟物。 本发明还涉及制备这种产品的酸化方法。 这种酸化过程使必需的pH平衡时间最小化，并产生具有最佳质地和风味以及低脂肪含量的货架稳定的产品。
-
-
-
搜索结果
4 条记录 (耗时 0.025 秒)
